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Moringa leaves Coconut Chutney isa healthy South Indianstyle chutneyrecipe made with moringa (drumstick leaves) usuallyserved as a sidewithidli,dosa,upma,orpongal. Vegan, low carb, and keto-friendly.
OtherDrumstick/Moringa leaves recipesyou can find from my blog aredrumstick leaves paratha, moringa rice,moringa Dal, moringa raita.
Moringa Chutney Recipe Ingredients
Here is the list of ingredients to make Moringa coconut chutney.
- Moringa Leaves - Use fresh moringa leaves.
- Coconut -Freshly grated coconut works best for this chutney. However, you can also use frozen coconut or unsweetened desiccated coconut flakes.
- Ginger -Use fresh ginger for the best flavor.
- Green Chili -I used 3 Thai green chili for the heat, you can increase or decrease it according to your preference.
- Tamarind- Adds tanginess to the moringa chutney. You can also use store-bought tamarind paste if that is what you have.
- Tempering- Optional. Mustard seeds, cumin seeds, curry leaves, and oil are used for this tempering.
How to Make Moringa Coconut Chutney
Add one teaspoon of oil to a pan, add the green chilies and moringa leaves, and saute for a minute until the leaves wilt. Dont overcook. Keep aside.
In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water.
Transfer to the serving bowl. Pour the tempering. Drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
Serving Suggestions
Serve Moringa coconut chutney with idli,upma, dosas,paniyaram, uttapam, poori,orchapati.
Storage Suggestions
You can store this Drumstick leaves Coconut Chutney in an airtight container for up to 2-3 days in the refrigerator.
Variations & Tips
- If you don't have tamarind, replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
- I sometimes like adding a few curry leaves while grinding; it gives a unique taste and is healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the right chutney consistency.
More Chutney Recipes
- Coconut Chutney
- Mint Peanut Chutney
- Walnut Chutney
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
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Moringa Leaves Chutney
Bhavana Patil
Moringa leaves Coconut Chutney isa healthy South Indianstyle chutneyrecipe made with moringa (drumstick leaves).
5 from 8 votes
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Servings: 3
Calories : 152
Course: Side Dish
Cuisine: South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes minutes
Cook Time : 5 minutes minutes
Total Time : 10 minutes minutes
Ingredients
- 1 teaspoon coconut oil Or olive oil
- ½ cup tender moringa (drumstick leaves) tightly packed
- 3 green chillies
- ½ cup shredded coconut
- 1 teaspoon ginger (optional)
- 1 small piece of tamarind Or 1 teaspoon of lime juice
- salt adjust to taste
Extra Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
Instructions
Add one teaspoon of oil to a pan, add the green chilies and moringa leaves and saute for a minute until the leaves wilt. Dont overcook. Keep aside.
In a blender, take shredded coconut, roasted green chilies-moringa leaves mixture, tamarind, ginger, salt, and blend into a smooth paste by adding ½ cup of water.
Transfer in the serving bowl. Pour the tempering. Moringa/drumstick leaves coconut chutney is ready. Serve with dosa, idli, or chapati.
Notes
Variations & Tips:
- If you don't have tamarind replace it with lemon juice or curd. For authentic chutney recipes, tamarind is used.
- I sometimes like adding a few curry leaves while grinding gives a unique taste and is healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the right chutney consistency.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 152kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 6gTrans Fat: 1gSodium: 190mgPotassium: 164mgFiber: 2gSugar: 8gVitamin A: 28IUVitamin C: 106mgCalcium: 182mgIron: 1mg
Keyword drumstick leaves chutney, moringa coconut chutney, moringa leaves chutney
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More Sauces, Chutneys & Dips
- Pico De Gallo
- Tamarind Chutney (Imli Chutney)
- Mint Yogurt Chutney
- Chilli Garlic Chutney
Reader Interactions
Comments
Abhilasha
Can one substitute dried leaves for fresh, if so how much quantities to take
Reply
Bhavana Patil
Hi Abhilasha, I haven't tried making it with the dried moringa leaves. I would recommend adding 1/4 or 1/3 cup. Then you can increase it if you like. Let me know if you give a try and how did it turn out.
Reply
Beleszove Foldlanya
this sounds delicious~ thank you!
One question-- is the shredded coconut, fresh coconut or dried? If fresh, can dried be substituted and do I need to rehydrate it 1st?Reply
Bhavana Patil
Hi Beleszove, I have used fresh shredded coconut.In case you dont find fresh or frozen shredded coconut, you may also use desiccated or dry coconut, just add some hot water while blending.. gives the same consistency.But I highly recommend using fresh coconut.
Reply
Sujatha
Such a great healthy idea..will surely try thisReply
bhavana
Thank you Sujatha 🙂 Do share how it turns out 🙂
Reply
